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1
The cake must be made one day before serving.
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2
To begin making the filling, place a sieve over a bowl and line it with a double layer of paper towels.
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3
Spoon the yogurt into the sieve and let drain for 2 hours.
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4
Preheat oven to 325 degrees.
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5
To make the crust, place pistachios, orange zest, salt, cinnamon and sugar in a food processor and pulse until nuts are ground.
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6
Put in a bowl and stir in the melted butter.
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7
Butter a 9-inch springform pan.
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8
Press the pistachio mixture into the bottom of it and set aside.
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9
To continue making the filling, place the cream cheese in a large mixing bowl.
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10
Using an electric mixer, gradually add the sugar, beating until light.
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11
Stop and scrape down the sides and bottom of the bowl as necessary while incorporating ingredients.
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12
Add the lemon zest and the drained yogurt, then the eggs, one at a time.
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13
Mix in the salt and flour, then the lemon juice, vanilla and honey.
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14
Pour the batter into the prepared pan.
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15
Place in a large roasting pan.
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16
Add enough hot water to come halfway up the sides of the springform pan.
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17
Bake until the cheesecake is set, about 1 1/2 hours.
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18
Remove cake from the water and let cool.
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19
Cover with plastic and refrigerate overnight.
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20
To make the sauce, use a paring knife to remove all peel and pith from the oranges, working over a bowl to collect any juice.
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21
Cut the orange sections out from between the membranes and place in the bowl.
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22
Add the 1/4 cup orange juice to the bowl and set aside.
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23
Stir the sugar and water together in a medium saucepan.
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24
Use a pastry brush dipped in water to wash down any sugar crystals from the sides of the pan.
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25
Place over low-medium heat and cook without stirring until the sugar turns a nice caramel color.
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26
Remove from heat and carefully pour in the heavy cream, as the mixture may spatter.
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27
Return to the heat and stir until the caramel is dissolved.
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28
Remove from heat and stir in the oranges and juice.
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29
Set aside.
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30
(The sauce can be made ahead, refrigerated and warmed slightly before serving.)
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31
Release the sides of the springform pan.
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32
To cut the cake, rinse a large sharp knife under hot water and cut a slice of cake.
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33
Wipe off the knife and reheat with hot water before slicing the next piece.
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34
Place on dessert plates and spoon a pool of sauce, with orange sections, beside each slice.
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35
Serve.
